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Combine cheesecake and chocolate chip cookies to make a great unique desert!
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My husband had a birthday this week. A big one.
Last year he turned thirty and that was kind of huge. I mean, thirty, y’all. He’s clearly very old. Decrepit. Ancient, even.
Poor thing. I’m still safely in my twenties. For another six months or so, anyway.
This year, though, the birthday boy turned thirty-one, which means that when people say “How old is your husband?” I get to reply “In his thirties.”
“In his thirties” sounds so much older than just plain “Thirty,” am I right? It’s also just a little bit sexy, but don’t tell him I said that.
He’s gearing up for a big trip to Vegas with his two brothers to celebrate his oldness. I’d be jealous, but I’m too busy planning a trip to the Bahamas for my thirtieth. Getting old is actually not as horrible as I anticipated.
Well, except for the part where my hair has started going gray. That part is kind of a bummer.
Anyway, my husband is all weird and hateful about cake. He doesn’t like it. I know…I can’t believe I married him either. But, I did and since he’s cute I’ll keep him. I just have to get creative on his birthday. This year I combined his two favorites: chocolate chip cookies and cheesecake. Easy peasy.
Chocolate chip cookie cheesecake bars are kind of like a cookie sandwich with a better filling
For the cookie layers, it’s no sweat. Basically just make normal chocolate chip cookie dough with your favorite chocolate chips. The “normal” chocolate chip is definitely the semi-sweet variety, but in our house we like the milk chocolate chips instead. Whichever you choose, these will be great!
The cheesecake center is also easy. The recipe has a homemade cheesecake center that takes just a couple minutes. This cheesecake filling is what becomes the creamy filling on these amazing cheesecake bars. The chocolate chip cookies and cheesecake together will make you throw away your Oreos as a subpar dessert.
These do take a while to cook, about 40 minutes. So partake in your favorite hobby while it’s baking, or watch your favorite show. Whatever you do, don’t do the dishes! You made this amazing dessert, let someone else do the dishes and earn their piece of chocolate chip cookie cheesecake bars. Tell them “the internet said so”.
Chocolate Chip Cheesecake Cookie Bars
Ingredients
For the cookie layers:
- 1 cup butter room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 2 cups semisweet chocolate chips
For the cheesecake layer:
- 8 ounces cream cheese room temperature
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
Instructions
To make the cookies:
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, cream together the butter and sugar. Beat in the egg and vanilla.
- In a small bowl, combine the salt, baking soda, and flour.
- Gradually add the flour mixture to the creamed butter. Mix until just combined.
- Stir in the chocolate chips.
To make the cheesecake layer:
- Mix all ingredients together until well combined.
To assemble:
- Line a 9x13 baking sheet with parchment paper. Press half of the cookie dough in the bottom of the baking sheet.
- Pour on the cheesecake layer and spread evenly.
- Place the remaining dough over the top of the cheesecake. It's easiest to take small handfuls of dough and press them out in your hand before placing them on the cheesecake layer. The cookie dough doesn't have to cover the cheesecake layer completely, but should come close.
- Bake for 35-45 minutes or until golden brown and cooked through. Cool completely before serving and store in the refrigerator.
Nutrition Information:
recipe adapted from Heat Oven to 350
Champers says
OMG I need these in my life! Cheesecake in a cookie! Genius! You’ve probably answered this a hundred times so sorry, but I’m in the UK so this whole cup thing totally throws me, what kind of cup are we talking about here? Like if you filled it with water how many ml? So I can find roughly an appropriate size cup at home. Very grateful. Thanks.
Karly says
There are lots of online tools for converting to the metric system. Here’s one: http://www.cooks.com/rec/convert/
Hope that helps!
Nicole says
Just threw a batch of these in the oven for a work get together tomorrow. I can’t wait to see how they come out. They look delicious 🙂
JoAnn says
Made these last night for a Boss’s Day treat here at work. They’re a hit! A bit putzy, but well worth the effort. I’ll be making these again.
Naomi says
Thank you! I am completely in love with your blog, by the way. I also joined pinterest just to follow you. I sort of borrowed your idea above of the cheesecake filling for a different bar recipe, which is why I asked how to store it, but it’s now in the fridge. Have you ever made the peanut butter and jelly bars that are floating around? Not sure the original creator, but I used that peanut butter base and instead of jelly, I added a layer of nutella and then a layer of your cheesecake filling and then baked. It’s pretty good, if I do say so myself 🙂 But this cheesecake filling is great!
Karly says
Naomi,
I stored them in the fridge in a closed container. Not sure how the cheesecake would hold up on the counter. 🙂
-Karly
Naomi says
I’m curious, how do you store these if not eaten the same day they are made? Do they have to go in the fridge or can they stay out in a container for a day or two?
Misti says
Ohhhhh, I think I can make these gf for my hubby! I’m not sure that’s a good thing, since my willpower has gone MIA!!!! LOL!
Kelsey says
I used to not eat cake. Now I can’t even remember why.
PancakeNinja says
These look really good!